Vegan summer lasagna stuffed peppers - perfect for hot days!
This summer has been gorgeous, right ?! With these hot temperatures all we want to eat is salad most of the time. If you’re looking to shake it up a bit, try these vegan, lasagne stuffed peppers from blogger Justine!
Here’s how to do it?
Slice the zucchini, onion and garlic into small pieces. Fry in a pan with a little coconut oil. After a few minutes add your tomato sugo and leave to simmer briefly. Add the lovage and season with salt and pepper.
Preheat the oven to 200 degrees.
Cut the peppers in half and cut out the seeds and stalk.
Break the lasagne sheets into small pieces, then place them into the peppers, add one sheet then add the tomato sugo and veggies and then a sheet and so on. They don’t have to look perfect. Each half of the pepper should have at least one lasagne sheet and two to three layers of the sugo and veggies.
To finish off, fill the peppers with a total of 150ml of water, so that the lasagne sheets cook properly in the oven. Then pop them in the oven for about 20 minutes.
After 20 minutes, I sprinkle on some spinach leaves and the vegan pizza cheese. After another ten to fifteen minutes your summer lasagne will be ready to eat!
- 100g lasagne sheets (I used sheets made out of 100% corn)
- 200g zucchini
- 1 red onion
- 2-3 cloves of garlic
- 1 handful of fresh spinach
- 3 medium red peppers (if the peppers are big, two should be enough)
- 150ml of water
- 350g tomato sugo
- 100g vegan pizza cheese (of course you can also use "normal" cheese) coconut oil
- 2 tbsp. lovage
- a pinch of salt and pepper
- fresh herbs to serve
Since your pepper lasagna has sauce inside, they should be juicy enough that you can just eat them like that. I just like to complete it with some finely chopped herbs because this gives the dish that extra something and it’s super healthy.
Justinekeptcalmandwentvegan.com blogger Justine is a passionate "herbivore!” When she's not conjuring up delicious, healthy recipes, she’s writing about sustainable fair fashion on her blog, packing her bio box, or enjoying time with friends drinking matcha lemonade and eating.
Would you like to read more from Justine? Here's a recipe for her vegan poppy rice pudding with rhubarb. Perfect for the office! We also asked her all about her sustainable lifestyle in this interview.